https://indianpedia.org/index.php?action=history&feed=atom&title=Dum_AlooDum Aloo - Revision history2026-07-30T22:32:24ZRevision history for this page on the wikiMediaWiki 1.45.4https://indianpedia.org/index.php?title=Dum_Aloo&diff=200656&oldid=prev>PinkElixir at 15:13, 4 August 20212021-08-04T15:13:40Z<p></p>
<p><b>New page</b></p><div>{{short description|Kashmiri fried potato curry}}<br />
{{Use dmy dates|date=August 2019}}<br />
{{Infobox prepared food<br />
| name = Dum Aloo<br />
| image = File:Kashmiri_Dum_aloo.jpeg<br />
| image_size = 250px<br />
| caption =Dum Aloo <br />
| alternate_name =Aloor Dum <br />
| country = [[India]]<br />
| region = [[Jammu and Kashmir (state)|Jammu and Kashmir]], [[West Bengal]] of [[India]]<br />
| creator = <br />
| course = Main<br />
| type = <br />
| served = <br />
| main_ingredient = [[Potato]], [[Indian spices]], [[Ginger]], [[Garlic]], [[Onion]]<br />
| variations = <br />
| calories = <br />
| other = <br />
|national_cuisine=[[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]|alt=}}<br />
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'''Dum Aloo''' (also spelled as '''Dam Aloo''') or '''Aloor Dum''' ({{lang-bn|আলুর দম}}, {{lang-hi|दम आलू}}) is a potato based curry dish. "Dum" means slow-cooked, and "aloo" is potato.<ref name=":0" /> It is a part of the traditional [[Kashmiri Pandit]] [[Kashmiri cuisine|cuisine]],<ref>[http://food.ndtv.com/opinions/beyond-wazwan-a-peek-into-the-cuisine-of-kashmiri-pandits-1275847 Beyond Wazwan: A Peek into the Cuisine of Kashmiri Pandits]</ref><ref>[http://www.rollingpin.me/single-post/2015/10/02/The-Dum-Aloo-trail-from-Kashmir-to-Kolkata The Dum Aloo trail from Kashmir to Kolkata]</ref> from the [[Kashmir Valley]], in the [[India|Indian]] state of [[Jammu and Kashmir (union territory)|Jammu and Kashmir]]. There are also Banarasi and Bengali variations.<ref name=":0">{{Cite book|last=Punjabi|first=Camellia|title=The Great Curries of India|publisher=Simon & Schuster|year=1995|pages=148}}</ref> <br />
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== Preparation ==<br />
The potatoes, usually smaller ones, are first skinned and [[deep fried]].<ref name=":2">{{Cite book|title=Favourite Traditional Indian Dum Aloo|publisher=Books on Demand|year=2021|isbn=9783753401720|pages=17}}</ref> Kashmiri dum aloo gravy is made with yogurt or [[Khoa|khoya]], and often includes a cashew nut paste.<ref name=":2" /> The Banarasi variation gravy is made from tomatoes and onions.<ref name=":1" /> Spices such as red chilies, garlic, ginger, cardamom, and fennel are added to the gravies.<ref>{{Cite book|last=Kapoor|first=Sanjeev|title=Desi Aloo|publisher=Popular Prakashan Pvt. Limited|year=2009|pages=61}}</ref><ref>{{Cite book|last=Dalal|first=Tarla|title=Moghlai Khana|publisher=Sanjay & Company|year=2007|pages=49}}</ref> The potatoes are cooked slowly at low flame in the gravy, and can be garnished with coriander.<ref>{{cite web|title='Dama Oluv'|url=http://www.koausa.org/Cookbook/91.html|url-status=dead|archive-url=https://web.archive.org/web/20120518011632/http://www.koausa.org/Cookbook/91.html|archive-date=2012-05-18}}<br />
</ref><ref>{{Cite book|last=Stone|first=Martha|title=Indian Slow Cooker: Getting to Know the Basics of Slow Cooked Indian Kitchen Delicacies|publisher=CreateSpace Independent Publishing Platform|year=2015|isbn=9781506142395}}</ref> Dum aloo is often paired and served with naan.<ref name=":1">{{Cite book|last=Singh|first=Manali|title=Vegetarian Indian Cooking with Your Instant Pot|publisher=Page Street Publishing|year=2018|isbn=9781624146459|pages=67}}</ref><br />
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==See also==<br />
{{portal|Food}}<br />
* [[List of potato dishes]]<br />
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== References ==<br />
{{reflist}}<br />
{{Indian Dishes}}<br />
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[[Category:Kashmiri cuisine]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Potato dishes]]<br />
[[Category:Curry dishes]]<br />
[[Category:Deep fried foods]]<br />
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